Swedish Semlor

I love anything involved with cream or custard. Cream puffs are just a complete celebration of the gorgeous lusciousness that is custard, which is why, naturally, I'm in love with them. After seeing gorgeous photos of Swedish semlor on Pinterest, I was intrigued and decided to find out a little bit more about them.

The Swedish have this lovely tradition called 'fika' which is basically a time in the day where they take the time to relax with some coffee and pastries. I think it's the most lovely idea ever, if only we could all take some time out of our busy lives to enjoy some fine company and fine pastries - I think it would do us all a big favor. Anyways, semlor are the Swedish version of cream puffs, but a little bit more involved and fragranced with the slightest bit of cardamom and almond.

 Soft, cardamom spiced buns filled with custard and whipped cream and topped with just a bit of powdered sugar... come on now, how can it not be good? Plus, they're really pretty too!

Swedish Semlor

Yields: 8 large buns or 16 mini buns

Adapted from here.

1 large egg

1/3 cup butter, melted

3/4 cup warm milk

1 1/4 tsp. active dry yeast

2 1/2 cups flour

1/4 cup sugar

1/4 tsp. salt

1/2 tsp. ground cardamom, plus more for filling

1/2 cup flour

2 tsp. baking powder

1/4 cup milk, or as needed

3 oz. marzipan

1/4 tsp. almond extract

1 cup heavy whipping cream

powdered sugar, for dusting

In a large bowl, whisk together the egg with the melted butter and milk. Sprinkle the yeast on top and allow to soften for 5 minutes. Meanwhile, sift together the 2 1/2 cups of flour with 1/4 cup sugar, salt and ground cardamom. Once the yeast has softened, stir the flour mixture into the milk mixture until a soft dough forms. Cover the bowl with a towel and allow to rise in a warm spot for 30 minutes. Sift together the remaining flour and baking powder. Stir into the risen dough, then knead until smooth. Form into 8 equal balls or 16 if you'd like smaller buns. Place onto a greased baking sheet, cover with a towel and allow to rise until doubled in bulk, 35 - 40 minutes. 

Preheat the oven to 350 F. Bake the buns for 10 - 15 minutes until golden brown and the center is firm. Cool the buns on a wire rack until room temperature. Once cool, cut about 1/2" thick slice off the top, set aside. Scoop or cut out the center of the buns, leaving a shell about 1/2" thick. Tear the removed bread into small pieces and place into the bowl of a food processor. Add the milk and marzipan to the mixture and process until smooth, adding more milk if necessary. It should be the consistency of pudding. Add the almond extract and a pinch of cardamom and process until combined. Scoop this mixture into the hollowed buns. Whip the cream with 2 tbsn. of sugar to stiff peaks. Pipe the whipped cream on top of the filling to 1/2" over the top of the bun. Replace tops onto the buns and dust with powdered sugar.

10 Grain Milk Bread

I'm very lucky to work at a bakery. Lucky in the way that I get to eat tons and tons of award-winning baked goods. Mmmm. Possibly unlucky in the fact that I should not be eating these award-winning baked goods on a weekly basis...

But, that aside, one of my favorite things to nom on is their 7-grain bread. It's amazingly soft yet has so much texture from all of those hearty grains. This recipe isn't theirs, apparently their recipe is top secret pshhh! This recipe is something I kind of developed from my favorite, favorite milk bread recipe. The Tangzhong method keeps it soft for days as it always seems to magically do and then 10 grains make it hearty and perfect for sandwiches. Speaking of... delicious sandwich made from this 10 grain bread to be posted very soon!

10 Grain Milk Bread

Yields: 1 9x5" loaf

Original recipe here.

1 1/4 cups whole wheat flour

1 cup bread flour

1/2 cup 10 grain cereal mix, plus more for topping

3 tbsn. sugar

1/2 tsp. salt

2 tsp. instant yeast

1 large egg

1/2 cup buttermilk (regular milk or soy milk also works)

120 g. tangzhong (about 1/2 of the mixture below)

3 tbsn. butter, cut into small pieces, at room temperature

For the tangzhong:

1/3 cup bread flour

1 cup water

To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps. Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 150 F, turn off the stove and remove it from the stove to let it cool. 

In the bowl of a stand up mixer, combine the flours, cereal mix, salt, sugar and yeast and mix. In a large liquid measuring cup, combine the milk, egg and tangzhong and mix very well. Form a well in the center of the dry ingredients, then pour the wet ingredients into the center. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle. Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the bowl and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. 

Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place it into a 9x5" bread pan lined with parchment paper. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

Matcha & Chocolate Swirl Milk Bread + The Original Milk Bread + Other Variations

If there is one thing I love, it's chewy, dense, soft bread. Crusty works for me, but it just doesn't have that, let's say, oomph that chewy-soft bread has. When I eat baguettes, I usually just tunnel my way through the center and leave the crusts all lonesome on my barren plate. 

I've had my fair share of yeast ordeals, which you can read about here. I had to take a long break before dealing with yeast again; a person can only handle so many failures. I've over risen, over baked... I was just over it all! This? Well this is my yeasty salvation. I love this bread, so much so, that I've already made four loaves of the soft-chewy-dense deliciousness. It uses a special method called the 'Tangzhong' method which employs the use of a bread-water mixture that is cooked to 150 F, then mixed into the bread dough. It is simply amazing. It makes the bread stay soft for days on end and gives it the ultimate chewy-dense texture that I love so, so much.

If you're wondering what I'm referring to when I say soft-chewy-dense texture, just think of Hawaiian sweet bread. It has almost the same texture and is a bit sweet too. I made two version here, the original milk version and a green tea-chocolate swirl bread. 

Both were delicious and came out perfectly! I couldn't believe my eyes when I saw a golden, perfectly risen loaf come out of the oven - it was a serious celebration. Next time, for the green tea-chocolate loaf, I might add a bit more sugar and flavorings. Though you could taste the distinct chocolate and green tea flavors, I could have done with a stronger flavor. I think adding a bit more sugar would make the flavors stand out a bit more too, so if you intend on making this bread (which I highly recommend you do), you should up the sugar!

Matcha & Chocolate Swirl Bread

Yields: 1 9x5" loaf

Original recipe here.

2 1/2 cups bread flour, split

3 tbsn. + 2 tsp. sugar, split

1/2 tsp. salt, split

2 tsp. instant yeast, split

1 large egg

1/2 cup milk

120 g. tangzhong (about 1/2 of the mixture below)

3 tbsn. butter, cut into small pieces, at room temperature

1 tbsn. matcha powder

1/6 cup unsweetened cocoa powder

For the tangzhong:

1/3 cup bread flour

1 cup water

To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps. Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 150 F, turn off the stove and remove it from the stove to let it cool. 

Grab two medium bowls and divide the flour, sugar, salt and yeast evenly among them. To one bowl add the matcha powder and to the other add the unsweetened cocoa powder and mix well. In a large liquid measuring cup, combine the milk, egg and tangzhong and mix very well. Add one of the dry ingredients to the bowl of a stand mixer and make a well in the center. Look at your wet ingredient mixture and look at the volume as indicated by the measuring cup, then pour exactly half of the mixture into the center of the well. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle. Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the ball and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. With a clean mixer, repeat the process with the other dry and remaining wet ingredients. Place the dough into a greased bowl and let it proof in a warm place until it's doubled in size, about 40 minutes. 

Once the doughs have doubled in size, transfer the doughs to a clean surface. For each ball of dough, roll out each portion with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the doughs over with the folds facing down and flatten with a rolling pin. Roll out the doughs until they form thin rectangles - make sure they are about the same size. Place one rectangle on top of the other and begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place the swirled roll into a 9x5" bread pan lined with parchment paper. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

Milk Bread

Yields: 1 9x5" loaf

Original recipe here.

2 1/2 cups bread flour

3 tbsn. + 2 tsp. sugar

1/2 tsp. salt

2 tsp. instant yeast

1 large egg

1/2 cup milk

120 g. tangzhong (about 1/2 of the mixture below)

3 tbsn. butter, cut into small pieces, at room temperature

For the tangzhong:

1/3 cup bread flour

1 cup water

To make the tangzhong, mix the flour and water together and whisk until it is completely dissolved and there are no lumps. Pour into a small saucepan and heat over medium heat. Begin stirring constantly as the mixture heats up - it will begin to thicken. When the temperature of the mixture reaches 150 F, turn off the stove and remove it from the stove to let it cool. 

In the bowl of a stand up mixer, combine the flour, salt, sugar and yeast and mix. In a large liquid measuring cup, combine the milk, egg and tangzhong and mix very well. Form a well in the center of the dry ingredients, then pour the wet ingredients into the center. Fit the mixer with the hook attachment and begin mixing on medium speed until the dough comes together, then add the butter in and continue kneading. Knead until the dough is smooth, not too sticky on the surface and elastic, about 18 - 20 minutes (but each mixer varies). When ready, you should be able to take a chunk of the dough and stretch it to a very thin membrane before if breaks. When it does break it should form a circle. Remove the dough from the mixer and knead into a ball. Take a large bowl, grease it with oil, then place the dough into the bowl and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. 

Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Begin rolling up the dough along the wide/ long side of the rectangle so you end up with a long skinny roll rather than a short and fat one. Place it into a 9x5" bread pan lined with parchment paper. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

Other Variations I've Tried:

(1) Matcha Green Tea Swirl

For the filling:

1/2 small package of instant vanilla pudding

1/2 cup whole milk

1/2 cup chopped white chocolate

1 1/2 tbsn. matcha powder

To make the filling, whisk the pudding mix and matcha powder together until well combined. Whisk in the milk until smooth and slightly thickened. Allow this mixture to thicken some more in the refrigerator for about 15 minutes.

Prepare the original milk bread as per directions above and let it go through the first proofing. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Spread the matcha custard all over, leaving a 1cm border around the whole perimeter. Sprinkle with the white chocolate, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

(2) Raisin-Coconut Custard Swirl

For the filling:

1/2 small package of instant vanilla pudding

1/2 cup whole milk

1 tbsn. brown sugar

1/2 cup raisins

1/2 cup shredded coconut

To make the filling, whisk together the pudding mix and milk until smooth and slightly thickened. Whisk in the brown sugar and shredded coconut. Allow this mixture to thicken some more in the refrigerator for about 15 minutes. 

Prepare the original milk bread as per directions above and let it go through the first proofing. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Spread the custard mixture all over, leaving a 1cm border around the whole perimeter. Sprinkle with the raisins, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

(3) Raisin with Cinnamon-Sugar Swirl (this one was the best, in my opinion)

For the dough: 

1 cup raisins

1 cup hot water

For the filling:

1/4 cup sugar

1 1/2 tbsn. cinnamon

To make the filling, mix the two ingredients until well combined. Soak the raisins in the hot water to allow them to plump up. Drain well, set aside. While preparing the original milk bread, during the kneading of the dough, add the plumped raisins so that they get kneaded in as well. Take a large bowl, grease it with oil, then place the dough into the bowl and cover with a wet towel. Let it proof in a warm place until it's doubled in size, about 40 minutes. Once the dough has doubled in size, transfer it to a clean surface. Roll out the ball with a rolling pin into an oval shape. Take one end of the dough and fold it to meet the middle of the oval, then take the other end and fold it to meet the middle. Flip the dough over with the folds facing down and flatten with a rolling pin. Roll out the dough until it forms a thin rectangle. Sprinkle the enire surface with the cinnamon-sugar mixture, then roll the top of the rectangle towards the bottom to create a loaf. Place in a parchment paper-lined loaf pan. Cover in plastic wrap and let rise until doubled in size, about another 40 minutes. Beat an egg and brush the mixture on top before baking. Bake at 325 F for 30 minutes or until golden brown.

Pioneer Woman's Cinnamon Rolls

Believe every word when I say, you absolutely have to make these at some point in your life.

Pioneer Woman. I swear, that woman is a goddess to me. Never have I ever had so many successful recipes from one site. Successful is even a bit of an understatement. What I meant to say was wondrous, spectacular, and bewitching. Wow these babies are good... mmmm.
My sister actually made these while I documented. This recipe makes oodles, so I think it's the perfect gift. Just pre-bake them, drizzle them in heavenly glaze then give them away and instruct your receivers to just pop in the oven for about 5 minutes to warm them up. My sister even made them in these little to-go foil pans that came with plastic tops and everything! So precious!
OMGGGGG please, please make these. I ate two right as they came out of the oven, and I surely could have scarfed down the whole plate... shame on me!
Pioneer Woman's Fabulous Cinnamon Rolls

Yields: about 8 pans worth (8 rolls per pan)

Original recipe can be found here.

Printable Recipe

For the rolls:

1 quart whole milk

1 cup vegetable oil

1 cup sugar

2 packages dry active yeast

8 cups, plus 1 cup extra (separated) flour

1 heaping tsp. baking powder

1 scant tsp. baking soda

1 heaping tbsn. salt

3 - 4 cups melted butter

2 cups sugar

generous sprinkling of cinnamon

For the frosting:

1 bag powdered sugar

2 tsp. maple flavoring

1/2 cup milk

1/4 cup melted butter

1/4 cup brewed coffee

1/8 tsp. salt

Mix the milk, vegetable oil and sugar in a pan. "Scald" the mixture (heat just before boiling point). Turn off heat and leave to cool for 45 minutes to 1 hour. When mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of yeast. Let sit for a minute, then add 8 cups of flour, stir mixture together, cover and let rise for at least an hour.

After rising, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. At this point you could cover the dough and refrigerate until you need it, overnight or even a day or two, if necessary. Just keep your eye one it and if it starts to overflow out of the pan, just punch it down. When ready to prepare the rolls, sprinkle rolling surface generously with flour. Take half the dough and form into a rectangle. Roll the dough thin, maintaining a general rectangular shape. Drizzle 1 1/2 to 2 cups of melted butter over the dough. Now sprinkle 1 cup sugar over the butter followed by a generous sprinkling of cinnamon.

Now starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go, next pinch the seam of the roll to seal it. Spread 1 tbsn. melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls about 3/4 to 1 inch thick and laying them in the buttered pans. Repeat with the other half of the dough, let rolls rise for 20 - 30 minutes, then bake at 375 F until light golden brown, about 15 - 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls, don't skimp on the frosting!

Mmmmmm maple glaze...

I'm going in people!